My sweet iced tea went like this:
Bring a big pot of water to a rolling boil. Toss in a bags of your favorite orange pekoe or black tea (I prefer PG Tips). Allow to boil a few minutes more. Take the pot off the heat and allow tea to steep. You want it to steep for a bit but you want the tea to still be warm. This is the part that makes Southern iced tea what it is; pour a couple of cups of sugar into a pitcher then add the warm tea and stir. Warm tea makes the sugar melt and blend. That is the Southern purist way. I prefer maybe 1/4 cup of honey to sugar. Fresh squeezed lemon juice is optional. I've been known to use oranges and fresh mint sprigs as well. Of course lots of ice in your glass. And enjoy!
Cheesy Grits:
I use 3 cups of either chicken or veggie broth. Bring to a boil and slowly pour in 1/2 cup instant grits. Stir and lower heat to simmer. Cover and cook about 7 minutes. Add cheese of choice. I like about a cup of sharp cheddar and 2 ounces of cream cheese. Add salt and pepper and stir til cheese has melted. Added real butter works great. Though I prefer a dash of hot sauce!
Non Gentrified nor Jiffy Cornbread:
I cannot emphasize how important it is to not overmix. It can come out tough and dry if you do.
Add some fried chicken and collards and you have a proper Sunday supper!
Bring a big pot of water to a rolling boil. Toss in a bags of your favorite orange pekoe or black tea (I prefer PG Tips). Allow to boil a few minutes more. Take the pot off the heat and allow tea to steep. You want it to steep for a bit but you want the tea to still be warm. This is the part that makes Southern iced tea what it is; pour a couple of cups of sugar into a pitcher then add the warm tea and stir. Warm tea makes the sugar melt and blend. That is the Southern purist way. I prefer maybe 1/4 cup of honey to sugar. Fresh squeezed lemon juice is optional. I've been known to use oranges and fresh mint sprigs as well. Of course lots of ice in your glass. And enjoy!
Cheesy Grits:
I use 3 cups of either chicken or veggie broth. Bring to a boil and slowly pour in 1/2 cup instant grits. Stir and lower heat to simmer. Cover and cook about 7 minutes. Add cheese of choice. I like about a cup of sharp cheddar and 2 ounces of cream cheese. Add salt and pepper and stir til cheese has melted. Added real butter works great. Though I prefer a dash of hot sauce!
Non Gentrified nor Jiffy Cornbread:
- 3 Tbsp. shortening or bacon drippings
- 3 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 3 heaping tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. salt
- 2 tsp. sugar (most prefer brown sugar. I prefer honey, which I add when adding the buttermilk)
- 2 1/2 cups buttermilk
- 2 large eggs
- Preheat oven to 500°F.
- Put the shortening in a 9x11-inch pan (Or a cast iron skillet) and put in the oven to warm while you mix the cornbread.
- In a large bowl mix the cornmeal, flour, baking powder, soda, salt, and sugar together with a wooden spoon. Add the buttermilk and stir.
- Remove the melted shortening from the oven and pour into the cornmeal mixture. Add the eggs and mix again with a wooden spoon. Do not overmix.
- Pour the batter into the warm pan or skillet and bake for approximately 25 minutes or until the center tests done with a toothpick.
I cannot emphasize how important it is to not overmix. It can come out tough and dry if you do.
Add some fried chicken and collards and you have a proper Sunday supper!